Ingredients
For the Peanut Sauce:
- 1/4 cup creamy peanut butter
- 3 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon honey
- 1 teaspoon sriracha
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 2 Tablespoons warm water
For the Chicken Sauce:
- 3 Tablespoons soy sauce
- 2 Tablespoons water
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon peanut butter
- 2 teaspoons sriracha
- 1 1/2 teaspoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger paste (or 1/4 teaspoon ginger powder)
For the Lettuce Wraps:
- 1 Tablespoon olive oil
- 1 yellow onion minced
- 1 lb ground chicken breast
For topping:
- 3 green onions, thinly sliced
- 1/4 cup roasted peanuts, chopped
- 1 head iceberg lettuce, halved and leaves taken apart 2 at at a time
Instructions
To make the peanut sauce:
- In a medium bowl, combine all sauce ingredients. Set aside.
For the chicken sauce:
- In a microwave safe bowl, stir together the chicken sauce ingredients. Microwave for 20 seconds, then stir until smooth.
To make the lettuce wraps:
- In a large non-stick skillet over medium heat, add the olive oil and onion. Cook until the onion is translucent, about 2 minutes.
- Add the ground chicken to the skillet. Use a spatula to break up the chicken into crumbles until it is cooked through.
- Add the chicken sauce into the skillet and stir to combine.
- Sprinkle with green onions and chopped peanuts. Stir to combine. Serve with cold lettuce leaves and top with peanut sauce.